Chocolate Angel Food Cake
2/3 cup sifted cake flour
1/3 cup cocoa
1/2 teaspoon ground cinnamon
1 1/4 cups sugar, divided
12 egg whites
1 teaspoon cream of tartar
2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon salt
Powdered sugar (optional)
Oven:  350º

Stir together first 3 ingredients and 1/4 cup granulated sugar.  Beat egg whites and next 4 ingredients at high speed with an electric mixer until foamy. Add remaining 1 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold in flour mixture, 1/4 cup at a time; spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to break air pockets. Bake for 45 minutes or until cake springs back when lightly touched.  Invert pan, and cool completely. Loosen cake from sides of pan with a narrow metal spatula; remove from pan. Sprinkle top with powdered sugar, if desired.

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